Pasta Fagioli Soup Recipe
White beans with pasta or spinach, garnished with Romano cheese and crostini.
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Ingredients
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Soup Base
Pasta and Greens
Finishes & Garnish
Method
Soup Base
Build the sofrito
Heat a large heavy-bottomed pot over medium heat. Add 3 tablespoons extra-virgin olive oil. When shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.
Add the minced garlic, dried oregano, dried thyme and crushed red pepper flakes. Cook, stirring, until fragrant, about 30 seconds to 1 minute. Stir in the tomato paste and cook 1–2 minutes, allowing it to darken slightly (this deepens the flavor).
Add the canned diced tomatoes (with juices) and use the back of a spoon to break up larger pieces. Pour in the chicken or vegetable broth, add the bay leaf, drained and rinsed cannellini beans, kosher salt and freshly ground black pepper. Bring the pot to a gentle simmer over medium-high heat.
Simmer
Once simmering, reduce heat to maintain a gentle simmer and cook uncovered for 12–15 minutes to allow flavors to meld. Taste and adjust seasoning: add an extra 1/4–1/2 teaspoon salt if needed.
Pasta and Greens
Cook the pasta
Increase the heat to bring the soup to a low rolling simmer. Add the dry short pasta (approximately 3 ounces). Cook according to package directions for al dente, usually 8–10 minutes, stirring occasionally to prevent sticking. If you prefer a thicker, more risotto-like texture, mash about 1/3 cup of the beans against the pot side with the back of a spoon and stir into the soup near the end of pasta cooking.
Add the spinach
With 1–2 minutes left on the pasta cooking time, stir in the chopped baby spinach. Cook until wilted, about 1–2 minutes. Remove and discard the bay leaf.
Finishes & Garnish
Adjust texture & finish
Turn off the heat. Stir in 2 tablespoons chopped fresh parsley and 1 tablespoon fresh lemon juice (optional) to brighten the soup. If the soup is too thick, thin with up to 1 cup reserved hot broth or water to reach desired consistency.
Prepare crostini (optional)
While the soup simmers, preheat the broiler or a skillet. Brush bread slices lightly with 1 tablespoon olive oil and broil or toast until golden and crisp, about 1–2 minutes per side under a broiler or 2–3 minutes per side in a hot skillet. Rub with a cut garlic clove for extra flavor if desired.